• Please read these instructions the whole way through before starting. To read without seeing the images - use the above camera toggle.

  The recipe is written so you can make it as quickly as possible, with as little down time (chilling time) as possible.

  You can assemble the trifle up to the custard layer up to 48 hours before serving. Adding the cream and decorations is best done no more than 3 to 4 hours before serving.

  You can make and cool the custard several days in advance.

Make the Custard

• Measure 3 tbsp Custard Powder, and 3 tbsp Sugar into a medium sized mixing bowl.
  
• Pour in a little of 500ml Milk and mix until the powders and sugar makes a paste.
  
• And a little more milk to make a looser liquid.
  
• Pour the rest of the milk in and whisk until fully combined.

  Make sure to scrape the bottom and sides of the bowl to make sure there is no paste or powder left unmixed.
• Microwave on high for 3 minutes. Take the bowl out the microwave and give the custard a whisk.
• Microwave on high for a further 2 minutes. The custard should be at least partially thickened by now – whisk it all together again so it all one texture.
• Keep microwaving on high in 30 second bursts and whisking again each time until your preferred thickness.

  If it is very nearly where you want it, reduce to 10 seconds per time.
  
• Scrape the thick custard into clean bowl - a wider shallow bowl will speed up cooling process. Cover with clingfilm. Make sure the cling film is touching the whole surface of the custard, this will stop a skin from forming.
• Refrigerate until cold.

Make the Strawberry Jelly

• Cut 135g Strawberry Jelly Cubes into their marked cubes then cut each cube into quarters (I use scissors). Add to a microwaveable measuring jug which is at least 500ml in size.
  
• Add water up to the 200ml mark on the jug (or 1¼ cup). Microwave for 30 seconds on full power then stir. If any of the jelly hasn't yet melted, keep microwaving in 10 second bursts then stirring again.

  If you don't have a microwave, you can do this in a small saucepan but make sure to use your measuring jug so you don't add too much water.
  
• Add more water to make the jelly up to 500ml (2 cups) in total volume. Place in the fridge and allow to chill.

  Keep an eye on the jelly, Once it is thoroughly cool, take it out of the fridge even if you are not yet ready to assemble because you don't want it to start to set.
  

Assemble the Sponge & Jelly Layers

• Add 4-8 tbsp Sherry to a small flat dish. 4 tbsp will give a subtle sherry flavour. 8 tbsp will be in your face with sherry. So add as much or as little as you wish.
  
• Drain the juice or syrup from 400g Canned Fruit Cocktail into the sherry dish. Stir to combine.
  
• Prepare your trifle sponges for how you think they will fit best in the dish. I used 6 large sponges. I left one whole, cut 3 in half lengthways and the remaining two into quarters. You may not need to cut any.
  
• Dip your first sponge into the sherry liquid.
  
• Turn the sponge over and allow it to soak a little of the liquid but don't let it be too greedy.
  
• Place the soaked sponge in the bottom of the dish.
  
• Repeat with the remaining sponges...
  
• Until they are all arranged in the bottom of the dish. Push the sponges together so there are no gaps and they are evenly spread. Pour over any sherry liquid left in the dish - Pour around the edges rather than dumping it all in the middle.
  
• Pour over the contents of the fruit cocktail can. Spread about evenly over the sponges.
  
• Drain 150g Canned Mandarin Segments and tip into the dish. Don't add the juice, you can drink it though! I spent a minute arranging the segments around the outside of the dish. You can either do this or just spread them out.
  
• Give the cooled jelly a good stir then pour over the sponges and fruit. I do this nice and slowly moving the jug around the outside then spiralling into the centre.
  
• Cover the dish and place in the fridge to set the jelly - this will likely take at least 2 hours. You might be able to speed this up using the freezer but you must set a timer, you mustn't forget and freeze it!
  

Add the Custard Layer

• Only once the jelly is fully set and the custard fully cool should you proceed to this stage!
• Give the cooled custard a quick stir then start carefully spooning it onto the jelly. Go slow and start with the edges before filling in the centre.

  I use a small spoon so I am not tempted to go too quick. This is so you don't end up with any air gaps.
  
• Smooth over the top. You can cover with clingfilm (again touching the custard) if you are making in advance. Store in the fridge for up to 48 hours.
  

Finish Assembling & Decorate the Trifle

• Whisk 300ml Double Cream with 1 tbsp Icing Sugar until it is soft and light.
  
• Be careful not to overwhip. You are looking for loose cloud-like cream.
  
• Pile the cream onto the chilled trifle using a large serving spoon.
  
• Do it in sections for maximum texture. Please don’t dump all the cream on and then try to spread it.

  If you are a piping bag demon, go ahead and create some pretty patterns!
  
• Decorate by piling on 200g Fresh Raspberries and sprinkling over 2 tbsp Toasted Flaked Almonds.
  
• Or...add 14 Glace Cherries and sprinkle with 1 tbsp Sprinkles.